Chinese Food
Crispy egg yolk
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Egg yolk cake is one of the Soviet style moon cakes. It's also the package of the oil skin and the oil cake. The taste is layer upon layer. It's as thin as cicada wings. Inside, there are sweet and soft red bean sand and salted egg yolk. The taste is very crispy. The method is also very simple. You don't have to wait for the oil to return. It's edible when it's out of the oven. I made some for my family during the festival. Everyone said it was delicious. You can go to the store ~ ~ ~ the ingredients and methods are all from sweets and snacks I love to eat since childhood. I like this book very much. I like the snacks introduced in the book very much. The methods are simple and practical. When making this kind of yolk crisp, the anhydrous cream in the book is replaced by fresh lard. The taste is as delicious as the black tea crisp, green tea crisp and bean paste crisp.
Cooking ingredients
Cooking Steps
Step1:Mix the oil skin material and knead it until it is smooth. After 30 minutes of relaxation, divide it into 10 parts with the same size.
Step2:Carry the pastry materials and divide them into 10 small groups of the same size.
Step3:Soak the salted egg yolk in sesame oil and spray some rice wine (my liquor). Put it in the oven. Bake at 150 ℃ for 810 minutes.
Step4:Divide the red bean paste into 10 grams of small balls. Wrap in the salted egg yolk.
Step5:Wrap the pastry in the pastry, roll twice, relax for 30 minutes, roll into a circle, and wrap in red bean paste, salted egg yolk filling.
Step6:Brush the surface with yolk twice. Sprinkle some black sesame seeds. Put it in the oven. Bake at 200 ℃ for 2530 minutes.
Cooking tips:There are skills in making delicious dishes.
